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Pickled Zucchini

 

31

Yield

8

servings

Prep

30

min

Cook

15

min

Ready

8

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

8 each onions
thinly sliced
1 gallon zucchini
cut in 1/2 inch slices
*
3 each sweet bell peppers
green, finely chopped
½ cup salt
5 cups vinegar
cider
5 cups sugar
1 ½ teaspoons turmeric
2 tablespoons mustard seeds
2 teaspoons celery seeds
1 each cinnamon sticks
broken into 4 pieces
*

Directions

In a large crock, layer the vegetables and salt.

Weight it down and let stand in refrigerator 6 hours.

Drain the vegetables, rinse them and drain again.

Put the remaining ingredients in a large kettle and bring to a boil.

Simmer for 10 minutes, then add the vegetables and remove from heat immediately.

Turn into hot, sterilized jars and seal.

Process 5 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 951g (33.5 oz)
Amount per Serving
Calories 11782% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14166mg 590%
Total Carbohydrate 94g 94%
Dietary Fiber 6g 24%
Sugars g
Protein 11g
Vitamin A 6% Vitamin C 455%
Calcium 14% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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